What is the scientific reason for resting the dough after kneading, and what happens if I skip this step?

Question

What is the scientific reason for resting chapati dough? Understand what happens to the gluten and why you shouldn't skip this crucial step.

Answer 1

Resting dough after kneading allows the gluten strands to relax, making the dough more extensible and easier to shape. Skipping this step can result in a tough, elastic dough that is difficult to work with and may shrink back when rolled out.

Detailed Explanation:

When you knead dough, you're developing the gluten, a protein complex formed from glutenin and gliadin in wheat flour. Kneading aligns and strengthens these gluten strands, creating a network that gives dough its elasticity and structure. However, this process also puts the gluten under tension. Think of it like stretching a rubber band – it becomes tight and wants to snap back.

Resting, also known as proofing (though proofing usually refers to the rise with yeast), allows the gluten strands to relax and the tension to dissipate. During this time, the gluten strands become more extensible, meaning they can stretch further without tearing. This makes the dough easier to roll out, shape, and handle. It also allows the dough to retain its shape better during baking.

If you skip the resting step, the gluten will remain tight and elastic. This can lead to several problems:

1. The dough will be difficult to roll out evenly.
2. It will shrink back after being rolled or shaped.
3. The final product may be tougher and less tender.

The resting time can vary depending on the type of dough and the recipe, but even a short rest of 15-30 minutes can make a significant difference.

Pro Tip:

Cover the dough with a damp cloth or plastic wrap while resting to prevent it from drying out and forming a skin. A dry surface can inhibit proper gluten relaxation.